Garlic and Black peppercorn chicken

Ingredients

• 16organic free-range chicken thighs
• 120 ml (½ cup)rice vinegar, or white vinegar with 2 tbsp brown sugar
• 25 ml eachdark soy sauce and light soy sauce
• 100 mlcoconut cream
• 1½ tspwhole black peppercorns, lightly crushed
• 2 tspchopped chilli
• 8–12 clovesfresh garlic, smashed and roughly chopped
• 3bay leaves, loosely torn
• 100 mlchicken stock
• 3spring onions, thinly sliced
• 2 tbspsesame seeds

Instructions

1. 1

   Mix the marinade

   Combine the marinade ingredients in a bowl.

2. 2

   Add the chicken

   Arrange the chicken thighs in a casserole dish large enough to hold them in a single layer. Pour the marinade over them.

3. 3

   Marinate the chicken

   Leave the chicken to marinate for 3 hours, turning it occasionally so the marinade coats it evenly.

4. 4

   Preheat the oven

   Heat the oven to 180°C.

5. 5

   Bake the chicken

   Pour the chicken stock over the marinated chicken and bake at 180°C for 25–30 minutes, until cooked through.

6. 6

   Reduce the juices

   Take the dish out of the oven, pour the pan juices into a pan and simmer them until thickened.

7. 7

   Crisp the skin

   Set the oven grill to high and brown the chicken for about 3 minutes, watching closely so it does not burn.

8. 8

   Finish and garnish

   Remove the chicken from the oven, drizzle it with the reduced garlic and black peppercorn sauce, then garnish with the sliced spring onion and sesame seeds.

9. 9

   Serve with rice

   Serve on a bed of fluffy steamed basmati rice with vegetables of your choice.

What is chicken adobo?

Adobo is a Filipino cooking style commonly associated with meat simmered or braised in vinegar, soy sauce, garlic and seasonings. This version takes those familiar savoury, tangy flavours and adds coconut cream, chilli and plenty of black pepper.

The marinade seasons the thighs before baking, and the reduced pan juices provide a concentrated sauce. Rice and vegetables make a natural accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 60g protein, 10g carbs, 50g fat.

Chicken thighs provide most of the protein and much of the fat, with coconut cream and sesame seeds adding further fat. The rice vinegar, soy sauces and chilli contribute little carbohydrate, while serving the dish with rice adds most of the meal’s carbohydrates. Pair a measured portion of rice with plenty of vegetables to balance the plate.

The marinade ingredients

Vinegar and soy: Rice vinegar brings acidity, while dark and light soy sauces add savoury depth. If using white vinegar instead, the recipe specifies adding 2 tablespoons of brown sugar.

Garlic and pepper: Smashing the garlic helps release its flavour, and lightly crushing the peppercorns gives the sauce a more pronounced peppery character.

Coconut cream: This adds richness alongside the sharp vinegar and salty soy. Stir it through the marinade so it coats the chicken evenly.

Marinating the thighs

Use a casserole dish that holds the thighs in one layer, so they are all in contact with the marinade. Turn them occasionally during the 3-hour marinating time to coat them again.

Keep the dish covered in the fridge while the chicken marinates. Before baking, follow the recipe’s instruction to pour the stock over the chicken.

Bake, then grill

Bake at 180°C for 25–30 minutes, checking that the chicken is cooked through before moving on. Thigh size and oven performance can affect the timing, so use doneness rather than the clock alone.

The brief grill stage browns the skin after baking. Stay nearby for the 3 minutes under the grill, since the skin can go from crisp to burnt quickly.

Make the sauce

Pour the pan juices into a separate pan and reduce them until thick. This concentrates the garlic, pepper and other marinade flavours into a sauce for serving.

Keep an eye on the pan as the liquid reduces, and take it off the heat once it has thickened enough to drizzle over the chicken.

What to serve alongside

Fluffy steamed basmati rice is suggested for catching the savoury, tangy sauce. Add vegetables of your choice for freshness and contrast.

Serve the chicken soon after grilling so the skin is at its crispest, with the spring onion and sesame seeds scattered over the top.

Recipe notes & tips

• Crush the peppercorns lightly rather than grinding them to a powder.
• Choose a casserole dish that lets the thighs sit in one layer.
• Turn the chicken occasionally during its 3-hour marinade.
• Watch the chicken closely under the grill to prevent the skin burning.
• Reduce the pan juices until thick enough to drizzle, then serve the sauce over the chicken.

Variations

• Use white vinegar: Add the specified 2 tablespoons of brown sugar when substituting it for rice vinegar.
• Adjust the chilli: Use less chopped chilli for a milder result or more for extra heat.
• Add vegetables: Serve with your choice of vegetables alongside the rice.
• Lean towards black pepper: Crush the peppercorns just before mixing for a more aromatic pepper flavour.

Common mistakes to avoid

• Crowded dish: The thighs should fit in a single layer; use a larger casserole dish if needed.
• Skipping the turns: Turn the chicken occasionally during marinating so the coating reaches all sides.
• Over-reducing the juices: Watch the pan and stop once the sauce has thickened enough to drizzle.
• Burnt skin: Keep a close watch during the roughly 3-minute grill stage.
• Serving without the sauce: Reduce the pan juices and spoon them over the chicken before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot throughout; warm the chicken gently with some sauce to help keep it moist.

Frequently asked questions